Fylde Coast Sea Bass With Jacob’s Creek Reserve Chardonnay
photo by SimpleRecipe
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 large baking potatoes
- salt and pepper
- 4 (150 g) sea bass fillets
- olive oil and butter (for frying)
- salt and pepper
- 20 cherry tomatoes, cut into quarters
- 1 tablespoon chopped coriander
- 1⁄2 ripe avocado, cut into small cubes
- 3 limes, juice and zest of
- 4 tablespoons virgin olive oil
directions
- Boil the potatoes in their jackets for exactly 7 minutes, leave to cool a little, then peel.
- Grate the potatoes coarsely and add seasoning.
- Mould the potatoes into ‘rostis’, chill for 20 minutes, then fry over a medium heat for 4 minutes on each side until crisp and golden brown.
- Drain the potatoes on kitchen paper.
- For the salad simply combine with all of the ingredients except for the avocado, which I would add just before serving.
- Fish – season well and fry in the oil for a couple of minutes, then skin side down. Flip them over, add a knob of butter and baste for 2 minutes.
- Serve the dish by sitting a piece of sea bass on top of a rosti and spoon over some refreshing salad.
- Garnish with lime wedges and coriander leaves.
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